PICKLED TUNA & CARROT SPAGHETTI SALAD



INGREDIENTS:
400g of carrot spaghetti
320g of tinned tuna loin
4 bay leaves
8 cloves of garlic
A sprig of thyme
A sprig of rosemary
Olive oil, peppercorns, salt and sherry vinegar

PREPARATION:
1. Add water to a saucepan and boil. Add some salt and the carrot spaghetti and cook for 2 minutes. Drain and put to one side.
2. In a frying pan add olive oil, garlic with a cut in the middle, bay leaf, thyme and rosemary. When the garlic is brown, add liter of water and some spoonful of vinegar. Boil during 5 minutes, cool and cover with the pickling brine the carrot spaghetti and the tuna. Leave for one hour and drain it